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photo Spinach, Pesto, and Fontina Lasagna Recipe | Say Mmm

Spinach, Pesto, and Fontina Lasagna

This Spinach, Pesto, and Fontina Lasagna recipe contains ricotta cheese, fontina cheese, freshly grated parmesan, freshly grated parmesan, milk and more.
8 Servings - epicurious.com
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Servings:8  | Calories:556 | Total Fat:38g  | Chol:140mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 38g
58 %
Sat Fat 22g
110 %
Total Carb 15g
5 %
Fiber 1g
4 %
Sugars 1g
---
Cholesterol 140mg
47 %
Sodium 1082mg
45 %
Protein 36g
72 %
Calories:
35% Others combined
31% Ricotta cheese
22% Fontina cheese
11% Freshly grated Parmesan
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

2 tablespoons (1 / 4 stick) unsalted butter
1/4 cup all purpose flour
2 1/2 cups reduced-fat (2%) milk
1/2 cup dry white wine
1 cup freshly grated Parmesan cheese
1/2 teaspoon salt
2 tablespoons olive oil
1/2 cup finely chopped shallots
4 large garlic cloves, finely chopped
3 6 ounce packages baby spinach
15 no-boil 7 x 3 1/2 inch lasagna noodles (from two 9 ounce packages)
3 1/2 cups fresh ricotta cheese* (28 ounces)
1 cup freshly grated Parmesan cheese
1/2 teaspoon finely grated lemon peel
1 large egg
2 cups coarsely grated Italian Fontina cheese (8 to 9 ounces), divided

 Directions : View recipe directions on epicurious.com
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